Finnish Apple Cake
1 cup water
2 sticks oleo (margarine)
salt
1 cup flour
1 teaspoon vanilla
2 tablespoons water
Solo almond filling
3 eggs
Preparation set these 2 ingredients to boil in a medium saucepan 1 cup of water
1 stick of oleo (margarine) When it begins to boil remove from heat and add: 1
cup of flour a pinch of salt Mix well and set this aside to cool Mix together in
a medium mixing bowl: 1 cup of flour 1 stick of oleo (margarine), softened 1
teaspoon of vanilla 2 tablespoons water Mix this together and pat in the bottom
of a cookie sheet (about 9 x 15 with sides) with your fingers. This is the
hardest part of the recipe. The longer you work with this mixture the softer and
warmer it becomes and the easier it is to work with. Be sure and get it into the
corners. It will seem at first that it just can't be done, but don't give up!
Spread the Solo filling over the mixture in the cookie pan. Solo filling can
usually be found at your grocer's on the pie filling shelf, it is a brand name.
I like the Solo almond filling but you could substitute any Solo filling (poppy
seed, lemon, etc.) that you prefer. Maybe try it with the almond and then next
time experiment with another flavor. Now add 3 eggs to the first mixture that
you set aside. This is your top and it is like cream puff dough. After mixing
each egg in one at a time...spread this over the Solo filling. Be careful as the
almond filling will come up as you spread. Bake for 55 minutes at 350°. When you
take it out of the oven it should look like hills and valleys...it should be
puffed up in places like cream puff dough. After it is slightly cooled, I just
drizzle and spread with normal confectioner's sugar frosting. I usually flavor
the frosting with vanilla so as not to make the coffee cake too almond-tasting.